DNVGL.com uses cookies to give you the best possible experience on our site. By browsing the site you agree to our use of cookies. You can click “Close” to remove this message. For more information or disabling cookies, please visit our cookie settings page.

Publications (Global) :

Food Hygiene - Foundation Course: Standard Understanding Requirements

This is a Basic requirement for qualification of the Food Safety Team leader and members.

SHARE:

It is also required for qualification of internal auditor for GLOBALGAP and Tesco, and can also be used for qualification in food safety standards like FSSC 22000. It is not possible to develop and implement a Food Safety Management System without a good background on Good Hygiene and Good Management practices.

It is fundamental to understand the concept of PRP and oPRP to establish the bases for production of safe and legal food. Some focus on special PRPs is required to be aligned to the specific requirements coming from the market and imbedded in the Standard

Who should attend

The course is addressed to operators in the sector of food safety management and certification interested to build a more in-depth understanding on Food Safety and Food Hygiene:

Food safety team leaders and team members

Food safety management system designer

Food Safety Internal and third party Auditors

Learning objectives

To provide the participants with knowledge to plan and support the implementation of Food Hygiene practices

To provide understanding on the content and purposes of the Pre-requisite programs

To facilitate the implementation of a risk based Food Safety Management System

To provide a methodology to be applied for Food risk prevention and management

To provide Delegates with the skills needed to understand, and implement needed pre-requisite programs.

Course highlights

Introduction to Food Safety Management System. The risk based approach as a key tool for food safety

PRPs: what are they and how to implement

oPRPs : how to identify and manage an operational PRP

Managing significant hazards: control measures identification

Validation, Monitoring and Verification of oPRPs

Links to HACCP plan and synergic effects.

Pre-requisites

A basic preliminary knowledge on food safety is advised.

Would you like to subscribe

Duration:

2 Days

Prerequisite:

A basic preliminary knowledge on food safety is advised.

It is also required for qualification of internal auditor for GLOBALGAP and Tesco, and can also be used for qualification in food safety standards like FSSC 22000. It is not possible to develop and implement a Food Safety Management System without a good background on Good Hygiene and Good Management practices.

It is fundamental to understand the concept of PRP and oPRP to establish the bases for production of safe and legal food. Some focus on special PRPs is required to be aligned to the specific requirements coming from the market and imbedded in the Standard

Who should attend

The course is addressed to operators in the sector of food safety management and certification interested to build a more in-depth understanding on Food Safety and Food Hygiene:

Food safety team leaders and team members

Food safety management system designer

Food Safety Internal and third party Auditors

Learning objectives

To provide the participants with knowledge to plan and support the implementation of Food Hygiene practices

To provide understanding on the content and purposes of the Pre-requisite programs

To facilitate the implementation of a risk based Food Safety Management System

To provide a methodology to be applied for Food risk prevention and management

To provide Delegates with the skills needed to understand, and implement needed pre-requisite programs.

Course highlights

Introduction to Food Safety Management System. The risk based approach as a key tool for food safety